5 from 3 votes
Chocolate Brownie Madeleines
These Chocolate Brownie Madeleines combine dark chocolatey with a unique combo of light, chewy and crunchy. Is it a cake or a cookie?
Prep Time
30 mins
Cook Time
10 mins
Total Time
45 mins
Servings:
12
Calories:
114 kcal
Course:
Dessert
Ingredients
Chocolate Brownie Madeleines
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon mint extract optional
- 1/3 cup all-purpose flour fluffed, spooned and leveled
- 2 Tablespoons cocoa powder see note
- 1/4 teaspoon baking powder
- 1/4 cup semisweet chocolate chips see note
- 1/4 cup butter plus another 1/2 Tablespoon for the pan
Ganache
- 2 Tablespoons cream
- 2 Tablespoons chocolate chips overfill the Tablespoons a bit
- Optional garnish see note
Instructions
- Using whisk attachment, beat the egg and sugar together on high for 8 minutes. The mixture will turn pale and thicken as it beats. After 8 minutes, beat in the extract(s) until incorporated.
- In a separate bowl, whisk the flour, cocoa and baking powder together. Gently fold half of the flour mixture into egg mixture. When that is mostly combined, gently fold in the remaining flour mixture to minimize deflating.
- Heat or microwave the 4 Tablespoons of butter and chocolate chips in 10-20 second bursts, stirring in between, until melted but not hot. Stir about 1/4 cup of the batter into the melted butter and mix until well combined (this will deflate). Pour the butter mixture into the remaining batter and stir carefully until combined, deflating as little as possible. Don’t worry if the sides of the pan are still slightly chocolatey.
- Cover the batter and chill in the refrigerator for 30-60 minutes (or freezer for about 5). Longer is not better because the butter may solidify, and the madeleines will be less fluffy.
- Melt the remaining ½ Tablespoon butter. Using a pastry brush, lightly brush the pan with melted butter (even if you have a non-stick pan). This will help create a crisper, “browned butter” exterior.
- Remove the batter from the refrigerator. Taking care not to deflate it, spoon a rounded Tablespoon of batter into the center of each well. There should be enough for all 12 wells and it will spread as it cooks.
- Bake for 10-12 minutes at 350 F, turning the pan halfway through if your oven heats unevenly. The madeleines are done when the tops spring back after lightly pressed with your finger. Cool briefly, then invert the pan onto the counter. Transfer the warm madeleines to a wire rack to lightly cool (your madeleines will stick if placed on a plate to cool).
- To prepare the ganache, microwave the cream and chocolate chips in 10-20 second bursts, stirring in between, until melted and “brushable.” Brush lightly on to madeleines lengthwise (in direction of ridges) for best look. Reheat ganache briefly if it thickens too much to brush. If desired, sprinkle one end of each madeleine with peppermint candy bits, nonpareils or chocolate jimmies.
- Eat the same day if possible.
Cup of Yum
Notes
- Feel free to lighten or darken the chocolate in your madeleines with your selection of cocoa powder and chocolate chips. I used black cocoa powder and 60% chocolate chips, but you could use standard cocoa powder and semi-sweet or milk chocolate chips as well.
- Garnish with your choice of crushed peppermint, jimmes or nonpareils
Nutrition Information
Calories
114kcal
(6%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
27mg
(9%)
Sodium
46mg
(2%)
Potassium
54mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
177IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 114
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 46mg | 2% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.